There are many things I miss about the professional kitchen; the gambling, the inappropriate humor, the feats of strength – but none as much as the giant commercial exhaust fans. One reason is the salmon recipe you see here. Actually, I shouldn't really call it a recipe, it's salt and salmon, but to do it correctly you have to sear the fish over very high heat to get a nice thin, crispy crust encasing a moist custardy center.
At home this is next to impossible – besides the huge, smoky, splattering mess, you really don't want to be "that neighbor." You know, the one who's place always smells like fried fish and steamed broccoli. This heavy metal backyard solution is as minimalist as it is effective. I love how a couple dozen hot coals under a thick cast iron pan turns simply salted salmon into something a little more remarkable.
Even if you don't get that perfect crust and moist center, at the very least your home won't smell like fish for a week. This is great to use for a seafood course after another protein has already been done on the grill. Just rake up the coals into a pile and get to searing. I served this with a dollop of tarragon aioli, which was fantastic. I hope you give it a try. Enjoy!